Creamy Crockpot White Chicken Chili with Cream Cheese
This creamy, cozy white chicken chili is made in the crockpot with cream cheese, white beans, and green chiles. It’s a dump-and-go recipe that’s perfect for busy weeknights and delivers rich, comforting flavor.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
- 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
- 1 cup frozen corn
- 2 cans (4 ounces each) diced green chiles
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
- Shredded Monterey Jack or pepper jack cheese for serving (optional)
- Sour cream for serving (optional)
Instructions
- Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the white beans. If using frozen corn, add it straight from the bag. Cube the cream cheese and let it sit on the counter to soften.
- Layer the ingredients in the crockpot: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, corn, and diced green chiles on top. Do not stir yet.
- Add the seasonings and broth: Sprinkle the cumin, chili powder, dried oregano, salt, and pepper over the top. Pour the chicken broth around the edges, being careful not to wash the spices off the chicken. Gently stir to combine the spices with the liquid, but try not to disturb the chicken too much.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork. If using frozen chicken, add an extra hour on low.
- Shred the chicken: Carefully remove the chicken breasts from the crockpot and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. If the chicken doesn’t shred easily, let it cook another 30 minutes.
- Add the cream cheese: Return the shredded chicken to the pot. Add the cubed cream cheese and stir gently until fully melted into the broth, about 2-3 minutes. If the cream cheese isn’t melting smoothly, turn the crockpot to high and let it sit for 10 minutes before stirring again.
- Taste and adjust: Taste the chili and adjust seasoning as needed. Add more salt, pepper, or a pinch of cayenne or hot sauce for extra heat.
- Serve and garnish: Ladle the chili into bowls. Top with fresh cilantro, a squeeze of lime, shredded cheese, and a dollop of sour cream if desired.
Notes
For best results, let the cream cheese soften at room temperature before adding. Layer the chicken on the bottom of the crockpot to keep it moist. Avoid opening the lid too often during cooking. The chili tastes even better the next day as flavors meld. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on high for 10 minutes.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 400
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: white chicken chili, crockpot chili, cream cheese chili, slow cooker chili, easy chili, comfort food, chicken chili